Inspired by Spring. Inspired by Shutterbean. Inspired by... well, wanting to pile veggies on top of pizza and everything being right in the world.
Gather and prep your veggies! I liked her idea of asparagus and leek pizza with a pesto base, so I really only added tomatoes to the mix.
Whole wheat crust from Wegmans, fresh mozzarella, asparagus chopped small, leeks into thin slivers, diced tomatoes.
Yum! Now I just gotta wait for the dough to rise (forever and a day).
Preheat your oven to 500 degrees. I divided the dough in two, and spread it out (unevenly) on a baking sheet lined in parchment paper and sprinkled with cornmeal.
Spread some pesto on evenly, sprinkle on half of the sliced leeks, chopped asparagus, diced tomatoes and mozzarella.
Make sure the toppings are pretty and evenly spaced, cause you're OCD like that.
Ooo la la!
Bake for about 10 minutes, depending on how well done you like things, how large the pizza is, how thick the dough is... The pizza on the left is perfectly cooked (for me) at 11 minutes. The one next to it (literally) pales in comparison pre-baking, haha.
You could add some feta on top (the salty bite would be amazeballs), or start your layering with roasted garlic like Shutterbean (an oversight I'd like to correct on my the next pizza night), or add some fresh greens to top everything off. I actually sprinkled a little salt, pepper, and red pepper flakes on top to finish and it was delicious! So many greens, so little time!
Of course, you should customize this to your liking- the spring veggies you want, the cheese you love, the quantities you'd like of things. It's very easy to make pizza into a filling and healthy meal though, so think about making this one the next time you want to have a pizza night!